In a large non-reactive bowl (*see Gr8 Notes), mix together salmon pieces, torn bread, mayonnaise, egg, coriander, red pepper flakes, salt, black pepper, 1 Tablespoon chopped scallion, minced garlic and lemon zest.
Form into 4 patties (4” in diameter).
In a large, heavy bottom nonstick skillet, heat olive oil over medium-high heat until it begins to shimmer, but not smoking.
Cook salmon patties, turning once on each side, until golden in color and just cooked through, about 7 minutes in total.